Bhangachora Shukto, a delectable Bengali side dish, is a delightful blend of fresh vegetables, fish head, small fish, and prawns, crafted without the addition of any bitter ingredients.

Jump to:
- Bhangachora Shukto aka Bhangachora Torkari
- Pritha Sen's take on Bhangachora Shukto aka Bhangachora Torkari
- Here's how you make Bhangachora Shukto aka Bhangachora Torkari.
- Recipe Card
- Bengali side dishes prepared with Fish-head or small fishes/ seafood
- Have you tried the Bhangachora Shukto aka Bhangachora Torkari Bhanga Macher Torkari Recipe from Debjanir Rannaghar!
- Here's the Bhanga Chora Shukto Recipe Pin for your pinterest board
A reader recently asked me to share the recipe for Bhangachora Shukto, a dish I was unfamiliar with. At first, I hesitated, but then honestly admitted, "I'm not aware of that dish."
This certainly came as a surprise to the reader, but that's simply who I am - I'm upfront about the limits of my culinary knowledge. However, I'm always eager to learn. The intriguing name "Bhangachora Shukto" piqued my curiosity, prompting me to dive in and uncover the details.
Luckily, I found knowledgeable sources to help fill the gap. I spoke with food historian Pritha Sen and my helpful mighty aunt (I call her didi, though) to gather information about this particular dish. I even reached out to Pia Promina Dasgupta Barve, who graciously directed me to Pritha di, as she too was unfamiliar with Bhangachora Shukto.
Through these conversations and a bit of online research, I was able to satisfactorily piece together the details about this seemingly obscure, but fascinating, culinary creation.
Bhangachora Shukto aka Bhangachora Torkari
A bit sweeter on the palate, prepared with several veggies and fish-head along with shrimp/ prawn and at times small fresh-water fish, Bhangachora Shukto aka Bhangachora Torkari is a Bengali Side. This particular type of Shukto is prepared with no added bitter element.
Pritha Sen's take on Bhangachora Shukto aka Bhangachora Torkari
It was an enlightening discussion with Pritha Di, as always. According to her, this dish is also known as Bhanga Macher Torkari and is prepared without the use of onion or garlic. The key ingredients for this authentic Bengali delicacy include fish head, prawns/shrimp, various vegetables, and a few spices, with Randhuni being essential. Pritha Di emphasized the importance of getting the right texture for this Torkari, which should be almost mushy but not fully broken down.
A Homemaker's view on Bhangachora Shukto: The neighboring Auntie from Dhaka:
The Auntie from the next door in our housing complex is an excellent cook, and I decided to reach out to her as well. Originally from Dhaka, she relocated to Tripura after the partition, and a few years ago, she moved to Kolkata, now living in the same apartment complex as me. We often discuss Bengali cuisine, and this time, she shared some fascinating details.
She reminisced about a particular dish that is still a regular in her household. Auntie explained that when preparing Bhangachora Shukto, they include Mourola fish and prawns/shrimp, and she confirmed the importance of ensuring the dish is not bitter.
Auntie spoke about dishes that were created to cater to the preferences of the women in the family. Apparently, many Bengali matriarchs developed unique recipes using leftover ingredients while cooking for themselves. She even mentioned Bou Khuda Pulao, an intriguing dish name that piqued my interest.
I found two Bengali articles on Bhangachora Shukto:
Morelganj's Bhangachora Tarkari: (Click to read)
Morelganj, a town named after the British administrator Mr. Morel, was located near what is now Khulna district in Bangladesh. On the Bengali New Year, known as Nababarsha, the people of Morelganj were allowed to eat meat. They would prepare a special dish called Bhangachora Shukto, a flavorful vegetable stew made without any bitter ingredients.
The Bhangachora Shukto was cooked with a variety of fresh produce, including fish head, ridge gourd, eggplant, and served alongside rice. Morelganj was renowned for its fish dishes that were prepared without the use of onion or garlic, resulting in a unique, mushy texture.
Kasturi's Bhangachora Shukto: (Click to read)
Another article talks about the same dish now available at Kasturi, the Bengali specialty restaurant. Today, the Bhangachora Shukto can be enjoyed at Kasturi, a Bengali specialty restaurant. The restaurant's version of the dish emphasizes the use of turmeric, randhuni (a type of Indian herb), and ghee, creating a rich and aromatic stew. The key ingredients for this signature dish include specific cuts of vegetables, such as eggplant, ridge gourd, and banana stem, as well as the iconic fish head.
Bhangachora Shukto aka Bhangachora Torkari from Debjanir Rannaghar!
After gulping the interesting details I decided to cook it with fish-head, small fish, and prawns! For the small fishes and Prawns, Auntie specifically mentioned to not to fry but to opt for "santlano" (shallow frying!). I have used Potato, Ridge gourd, Eggplant, Pumpkin, and Green Papaya. Above all, Randhuni and Methi Seed (fenugreek seed) along with bay leaf were there as tempering. Following Kasturi's note, Turmeric powder was there. Last but not the least I have used Ghee and Ginger paste and those two boosted the flavor and the end result was a bowl full of heaven!
I tried making this dish without small-fish as well, however, I found the Bhangachora Shukto cooked with small-fish more flavorful to my palate. Needless to say, the choice is yours. Besides that, Randhuni is a rare find outside Bengal if I am not wrong. In fact, this is the reason, I have used five spice powder as well. Above All, a dollop of Ghee is must for the added aroma and richness! Though not mentioned in the recipe, however, I have added a few green chilies as well. Last but not the least, try to use the head of a big fish instead of the smaller one.
Here's how you make Bhangachora Shukto aka Bhangachora Torkari.
Recipe Card
Bhangachora Shukto aka Bhangachora Torkari
Ingredients
Fish/ Seafood
- 1 Fish-head
- 100 g Small Prawns de-veined and cleaned
- 100 g Mourola Mach/ Small Freshwater fish cleaned (optional)
Vegetables
- 2 Potato
- 1 Eggplant
- 1 Ridge Gourd/ Jhinge
- 150 g Pumpkin
- 1 Plantain optional
- 2 Green Chili optioal
Spices and others
- 1 tablespoon Ginger paste
- 1 tablespoon Ghee
- 3 tablespoon Mustard Oil
- 1 teaspoon Turmeric Powder
- 1 teaspoon Panchphoron Powder optional
- 1 tablespoon Sugar
- 1.5 teaspoon Salt or to taste
Tempering:
- 1 teaspoon Randhuni/ Celery Seed
- ½ teaspoon Methi Seed/ Fenugreek Seed
- 2 Bay Leaf
Instructions
- Wash fish-head, prawns and also the small fishes.
- Marinate those with half of the Turmeric powder and salt.
- Cut the veggies into Strips/ cubes. I have cut only the pumpkin into cubes.
- Now heat the 2 Tbsp. oil and start frying the fish head on low temperature.
- Fry the fish-head from both side.
- Now add small fishes and fry those also along with the head.
- Using a ladle broke the fish-head.
- lastly, add prawns to the pan and shallow fry for a minute.
- Transfer the content from the pan to a bowl.
- Now heat 1 Tbsp. oil in the same pan and temper the oil with Randhuni, Fenugreek Seed and Bay leaf.
- Add Ginger paste along with a Tbsp. of water and cook on low flame.
- Now add all the vegetables followed by little turmeric powder, salt, sugar and Panchphoron powder also.
- Mix using a ladle and cover the pan with a lid and cook on low flame for 3-4 minutes.
- Add 2-3 cups of water to cover the veggies and cover the pan with lid again.
- Cook on low flame until all the veggies are well-cooked and absorb ⅔ water content.
- Using a spatula or ladle mash the veggies a bit.
- Now add fried fish0head, small fishes, and prawns and mix.
- Add chopped green chilis (optional).
- Cook until the content is semi-thick.
- Add Ghee and after mixing properly, switch the flame off.
- Serve it hot with steamed rice to start the meal.
Notes
- Panchphoron Powder aka Bengali five-spice powder is optional.
- You may skip plantain as well.
- Mourola mach is optional but gives an amazing flavor to the dish. If available I advise it to use.
- I have used the head of a big-size Katla Fish. You may use the head of any big freshwater fish.
- Green Chili is optional as well.
Nutrition
Bengali side dishes prepared with Fish-head or small fishes/ seafood
- Ilish Shukto
- Muro Ghonto
- Bengali Macher Matha diye Bhaja Muger Dal aka Macher Muro Diye Dal
- Lau Chingri
- Pui Chingri Ghonto aka Malabar Spinach Mishmash with Prawns (with Potato and Pumpkin)
- Shutki Chingri Bhorta
- Nona Ilish Bhorta/ Bhuna
Have you tried the Bhangachora Shukto aka Bhangachora Torkari Bhanga Macher Torkari Recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Rupa De says
My mother was from Mymensingh and she used to regularly make Bhanga churo shukot with begun and macher matha. It is one of my favorite dishes. Also she made lau er shuktto with macher kata. I made it here in the US yesterday, although you don't get good fish here.
I always like your recipes and made the Chhanar Dalna today based on your recipe. I also enjoy reading your blog. Many thanks.
Debjani says
Thanks for sharing this 🙂 . I completely understand the problem of unavailability. Try to make it with local fish.